French Apple Tart Reviews

This just might be my all-time favorite dessert. It's the simple essence of sweet apples and crisp pastry with no distractions. We've all collected several similar recipes over the years, but this is the best one I've ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but you'll want to eat it an hour or two after it comes out of the oven.

Leave a Review

Reviews

users rating

4/4

I have made this tart (from the cookbook) more times than I can count. It is a simple delicious dessert that always receives raves. I confess that I have only ever made it with Pepperidge Farm Puff Pastry though I intend to try the tart pastry this Thanksgiving. I have gradually sprinkled with less and less sugar and now use about 2 tablespoons rather than 1/2 cup. I also use about 2 tablespoons of butter rather than a half stick. Delicious.

A Cook
from Queen Anne, Seattle, WA
/ 11.23.2016

flag if inappropriate

Important to cover every bit of dough with apples; otherwise any exposed bit of dough will burn. Tried this with a gluten-free almond-flour dough; a bit challenging to work with but turned out well. The almond flavor is very French.

freefield
from Grass Valley, CA
/ 11.07.2016

flag if inappropriate

Very nice! Used organic apples & forgot to peel them - still worked beautifully! No alcohol was used too, since I'm being in my third trimester! Also used 1/4 cup of sugar on apples and it was very sweet. Might even use less next time. It was even better next day after being refrigerated overnight. Will definitely do it again possibly with different fruits too, such us plums or peaches!

A Cook
from NYC, NY
/ 04.04.2016

flag if inappropriate

Love, love LOVE this recipe. It always turns out to be a big hit. Made a GLUTEN FREE option by using Bob's Red Mill Gluten Free All-Purpose Baking Flour and 3/4 teaspoon of Xantham gum for the crust. Tasted great!

AkamT
/ 12.04.2013

flag if inappropriate

Delicious and pretty simple to make. I used water instead of rum or calvados since my husband doesn't like alcohol in desserts. Using a rimmed baking sheet or pan is a definite must--otherwise the apple juice will bubble onto the bottom of your oven and burn!

sitagaki
/ 10.18.2013

flag if inappropriate

Very nice recipe and simple to make. I made it with pears and added a little cinnamon with the sugar -I only used half of the sugar, as some other users suggested- . Great to serve with a chocolate sauce or ice-cream.

from_emerald_isle
from Dublin, Ireland
/ 09.02.2013

flag if inappropriate

Very simple and easy to make. Feel
free to make Ina's pastry, but
Pepperidge Farm puff pastry works like
a gem here. I think I sliced my apples
too thin because it was done in 40
minutes. Also added cinnamon, ground
ginger and a tiny bit of fresh ground
nutmeg to the sugar. It was a generous
amount of sugar and I did not use all
of it. The tart did stick to the
parchment paper in places. I strained
apricot spread and used calvados for
the glaze. Maybe I'm a minimalist, but
I thought there was too much glaze as
well and would cut back on the amount
used next time. Lastly, this is six
GENEROUS servings. I think it depends
on what meal the tart is following. I
can see large portions if the meal is
light and simple, but if you use it at
the end of a Thanksgiving type of
dinner, you'll easily get 10 servings.
I will absolutely make this again and
it will become an autumn staple in my
home.

impromptu
from Wine Country, Virginia
/ 11.05.2012

flag if inappropriate

I really enjoy Ina Garten and have made many of her recipes in the past, so I was looking forward to making this tart - but ultimately found the outcome to be just okay. I think reading the opening description of the recipe by Ina made me think this would be my new fave for an apple dessert, but honestly I'm glad that I tried this out as a weeknight dessert for my family and not as a dessert for guests.
This will not replace my favorite apple tart recipe which is the Apple Tart with Caramel Sauce, from the Nov 2006 issue of Bon Appetit.

A Cook
/ 09.25.2012

flag if inappropriate

This was my first attempt making a tart and it was amazing. The recipe was easy and simple to follow. I used granny smith apples but did not have the jelly or Calvados for the glaze. Instead, I used honey diluted with a tablespoon of water and warmed with a tablespoon of butter. This was delicious and the best dessert at our 4th of July celebration. Will definitely add this to "my favorites" recipes.

jadams620
from Illinois
/ 07.05.2012

flag if inappropriate

Delicious dessert and a pleasure to make. A pleasurable experience and made even more so by presenting it to my husband who declared, my G-d, this is delicious. I didn't have apricot jam or Calvados so substituted a good French (St Dalfour) marmalade and a little water. Perfect! Highly recommend this recipe.